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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A satisfying, yet lighter version of a classic lasagna. Ingredients:
1/2 lb extra lean ground beef |
1 (4 ounce) can mixed mushrooms, drained |
1 teaspoon garlic powder |
1 1/2 teaspoons dried oregano |
1 (26 ounce) jar spaghetti sauce |
1 (16 ounce) container fat-free cottage cheese |
2 egg whites |
1 tablespoon parsley flakes |
1/4 cup parmesan cheese, grated |
6 no-boil lasagna noodles |
2 cups low-moisture part-skim mozzarella cheese, divided |
Directions:
1. Preheat oven to 375°. Brown meat in medium saucepan. Stir in mushrooms, garlic powder, oregano and spaghetti sauce. Simmer 5 minutes and remove from heat.
2. Mix cottage cheese, egg whites, parsley flakes and parmesan cheese. Spread 1/2 cup of the sauce mixture in a 13 x 9 baking dish which has been coated with cooking spray. Layer 2 noodles (broken into quarters), 1 cup of the cottage cheese mixture, 1/2 cup of the mozzarella cheese and 1 cup of the remaining sauce mixture in dish. Repeat layers. Top with remaining 2 noodles (again broken into quarters) and remaining sauce mixture. Cover with foil.
3. Bake 30 minutes or until heated through. Uncover; top with remaining 1 cup of mozzarella. Bake, uncovered, an additional 5 minutes or until cheese is melted. Let stand 5 minutes before serving.
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